1 (3 ounce) package cream cheese, softened
1 cup chopped onion
1/2 teaspoon lemon juice
1 (8 ounce) can tomato paste
1/4 teaspoon salt
1 (16 ounce) can whole kernel corn, drained
1/2 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
In a medium bowl, blend cream cheese, onion and lemon juice. Stirring constantly, mix together. The mixture should be thick.
Heat a large skillet over high heat. Place the cream cheese mixture into the skillet and cook for 2 minutes. Mix in tomato paste, salt, corn, chicken broth and lemon juice. Stirring constantly, combine whole kernel corn with chicken broth.
The mixture should be a thick. Cover the skillet with aluminum foil, remove the foil and pour the cream cheese mixture into the skillet. Bring the tomatoes and Worcestershire sauce to a boil and stir into the skillet. Bring the heat to medium-high.
Return skillet to high heat and cook, stirring constantly, for 1 minute. Transfer the skillet to the oven and heat for 5 minutes to slightly brown the bottom. Remove from heat and stir clams with lemon juice.
Reduce the heat to medium-low and add the chicken, tomato sauce and Worcestershire sauce. Bring to a boil and stir to coat. Heat the broth and lemon juice slowly to allow the flavors of the dressing to blend. Season with Worcestershire sauce and spoon the mixture over the salad.